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    Home » Breakfast Recipes

    Spinach Quinoa Chickpea Omelette Vegan Soyfree Glutenfree Recipe

    Published: Mar 12, 2014 · Modified: Apr 22, 2015 by Richa 30 Comments

    Spinach Quinoa Chickpea Omelette Vegan Soyfree Glutenfree Recipe

     

     

    St Paddy’s Day is coming up and I am trying to come up with some green and some irish options. Lets start off with this green Omelette/Chickpea flour pancake. 

    This easy breakfast is full of awesome stuff. Spinach, cooked quinoa and chickpea flour. Add up spices of choices and fill it up with anything, grilled veggies or a potato hash or just serve as is.

    Soft, simple and a great start to the day. 


    Chickpea flour Omelettes and Frittatas. All Gluten and soy free
    Chickpea Flour Veggie Omelette with Spinach, peppers, onion, tomato.
    Mom’s Chickpea flour Chilla/Pudla with onions and chili
    Chickpea Flour Frittata with Almond Feta and veggies.
    Frittata with White Beans, Broccolini, carrots, thyme and sundried tomato.

    Not a fan of chickpea flour?
    Make this Lentil Mung Bean Omelette

    Steps:
    Blend, chickpea flour, flaxemal, spinach, cooked quinoa and water.



    Add the salt and spices and mix in.



    Cook at medium heat for 5-7 minutes on each side. 



    Serve hot with fillings of choice and ketchup, mustard or Sriracha.



    Spinach Quinoa Chickpea Omelette Vegan Soy-free
    Allergen Information: Free of Dairy, egg, corn, soy, yeast, gluten, grain, nut. 

    Makes 3 7 inch pancakes . Easily doubled
    Ingredients:
    1/2 cup chickpea flour
    1/2 cup lightly packed spinach
    2 Tbsp packed cilantro
    1/2 cup cooked quinoa
    1 Tbsp flaxmeal
    1 cup water
    1/4 tsp salt
    1/4 tsp each of garlic powder, mustard powder, cumin powder, cayenne powder
    a generous pinch of kala namak (black salt)
    2 tsp nutritional yeast (optional)
    1/2 tsp baking powder
    1/2 tsp lemon juice
    2 Tbsp finely chopped red onion

    Method:
    Put everything till lemon juice in a blender and blend until smooth. Add in the onion to the batter. Add other finely chopped veggies or bell peppers to the batter if you like.
    Heat a thick bottom girdle at medium heat. When hot, grease with a little oil. Add a 1/2 cup of the batter to the pan. Spread by tilting the pan to all sides. 
    Cook 5-7 minutes or until golden, then flip and cook for another 5-6 minutes. 
    Serve hot as is, or with ketchup, Sriracha, ranch dressing or other dressing of choice and with roasted veggies or potatoes. I filled mine with potato and bell pepper with indian spices.

    Variations: Add other greens. Or remove the greens from the batter and saute and use as filling. You can also use cooked millet or other grains in the batter. 


    These omelettes are being shared at Allergy Free Wednesdays.


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    1. Megan

      January 15, 2016 at 5:04 pm

      Can I omit the flax? Our child cannot process fats well .
      Thanks!
      Megan

      Reply
      • Richa

        January 15, 2016 at 5:39 pm

        yes, you can omit flax.

        Reply
    2. LaNita

      August 10, 2015 at 1:40 pm

      Every one! Why are you doing this to me! lol I can’t wait to try them all. I will come back and give feedback … of course taste is everything …. I just love everything you are doing though. Keep digging! 🙂

      Reply
    3. Sonia

      May 10, 2015 at 6:31 am

      Hello wondering can you use coconut flour instead of chickpea flour?

      Reply
      • Richa

        May 10, 2015 at 10:10 am

        nope, wont work. coconut flour will absorb up all the liquid and become a dough instead of batter and it will also burn during cooking.

        Reply
    4. Namita

      March 08, 2015 at 4:43 pm

      Can we substitute fresh spinach with frozen spinach? I can’t wait to try this! Thanks! 🙂

      Reply
    5. Sudarshana Sriram

      August 06, 2014 at 6:19 pm

      Thanks Richa! It came out so well. A Perfect Breakfast.

      Reply
    6. Deepak

      May 14, 2014 at 9:20 pm

      Yummy! I m gonna try this

      Reply
    7. Lauren Martindale

      May 14, 2014 at 5:31 pm

      What if I don’t have chickpea flour? Can I use ap flour?

      Reply
      • Richa

        May 15, 2014 at 4:15 am

        yes ap flour should work.

        Reply
    8. Corrin Radd

      May 12, 2014 at 10:08 pm

      We made these today and stuffed them with potato/mushroom hash and cashew cheezy sauce. Yummy!

      Reply
      • Richa

        May 13, 2014 at 1:54 am

        thanks Corrin! that stuffing sound fabulous!

        Reply
    9. ami@naivecookcooks

      May 12, 2014 at 5:41 pm

      Great recipe!!

      Reply
    10. J.Morphis

      April 26, 2014 at 1:58 am

      Ooo this looks so good! I have a quick question – Since I am allergic to spinach, could I use kale instead?

      Reply
      • Richa

        April 26, 2014 at 4:08 pm

        kale might taste a bit grassy. you can use chard or cilantro or omit it

        Reply
    11. Sunday Morning Banana Pancakes

      March 29, 2014 at 10:58 pm

      I would totally drench mine in cholula

      Reply
    12. veganmiam.com

      March 16, 2014 at 3:33 am

      I want this for breakfast! The Spinach Quinoa Chickpea Omelette looks wonderful and delicious!

      Reply
    13. Anonymous

      March 13, 2014 at 9:05 am

      Yum. I cant wait to make vegan omlets at the weekend.

      Reply
    14. Maria Tadic

      March 13, 2014 at 12:32 am

      This is such an interesting take on an omlette! Could you also use this as a wrap??

      Reply
      • Richa

        March 13, 2014 at 12:36 am

        totally. Add a tbsp or more water and make a thinner crepe.

        Reply
    15. kitblu

      March 12, 2014 at 11:22 pm

      What a great concept! I can see this becoming a staple. I pinned the recipe but I am also putting it on a recipe card to pin to the range hood with a magnet. I love using besan although I mostly make socca.

      Reply
    16. Michelle

      March 12, 2014 at 11:14 pm

      I am trying this ASAP!

      Reply
    17. Shweta Arora

      March 12, 2014 at 10:33 pm

      So healthy and delicious, looks really tempting!

      Reply
    18. Ceara @ Ceara's Kitchen

      March 12, 2014 at 10:11 pm

      I love the look of this vegan omelette and all the veggies stuffed inside it! Looks like the perfect Sunday Breaky ! 😀

      Reply
    19. coconutandberries

      March 12, 2014 at 7:02 pm

      Yum yum yum! I adore chickpea flour pancakes/omelettes/scramble and love that you added quinoa and greens to this recipe. Even more nutritious and delicious!

      Reply
    20. Caitlin

      March 12, 2014 at 4:56 pm

      i love that you made some green food for st. patrick’s day! this looks delicious!

      Reply
    21. Baby June

      March 12, 2014 at 2:06 pm

      Oh my gosh this looks fabulous! The spices sound delicious! I guess I know what I’m making for a special weekend breakfast. 🙂 I’ll probably make palak paneer for a green dinner too 😀

      Reply

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